Directions
Peel cucumbers and grate into a colander. Squeeze out excess water.
Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

If you don’t have Greek yogurt, strain plain yogurt as described above. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.)

This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

Directions
Preheat the oven to 400 degrees.
Puncture the eggplant and roast it on a baking sheet at 400 degrees for 40 minutes.
Then place the eggplant in a plastic bag to cool, then you can peel it easier and remove the top, place the pealed eggplan in a bowl.
Add the garlic, lemon juice and tahini paste, blend in a blender or with a mortar.
Spread nicely in a plate and garnish with parsley or mint and top with olive oil and a sprinkle of cayenne pepper or paprika.
Serve with olives and pita bread or toasted French bread.

Directions
1. Sift the flour and salt into a standing mixer.
2. Add the water, vinegar and oil in a cup.
3. Start mixing the dry ingredients slowly in your standing mixer with the paddle attachment.
4. Slowly add the liquid ingredients from the cup into the standing mixer.
5. Mix until liquids are well-incorporated. Add a bit more liquid, if necessary, until you have one big, cohesive ball of dough.
6. Swap out the paddle attachment for the dough hook attachment.
7. Knead slowly in your standing mixer for about 10 minutes. You should have a nice, smooth, springy ball of dough by the end.
8. Stop the mixer, pull the dough off the hook, and knead by hand for another 2-3 minutes. Be sure to slam the dough on the counter several times.
9. Form the dough into small, golf-ball sized balls, and coat with a thin layer of oil. The recipe above, if not changed, should yield about 18 balls.
10. Cover oiled balls with plastic wrap or a damp towel and let it rest for at least 2 hours.

Roll the dough
1. For this step, you’ll need either a dowel (about 3/4″ diameter is great) or a rolling pin.
2. Put a little bit (about a teaspoon) of flour on your work surface. Place the ball of dough on top of that, and then sprinkle some more flour on the ball.
3. Flatten the ball with your palm into a small circle. Keep on adding flour to avoid stickiness.
4. Use your dowel/pin to flatten it considerably more.
5. Sprinkle the dough with more flour, and then, from one edge, spool the dough about 3/4 of the way onto the dowel/pin.
6. Place your hands on the dough in the middle of the dowel/pin, and rapidly rock the dowel/pin back and forth, massaging out the dough with the palms of your hands as you move your hands away from each other. (See the video)
7. Unroll the dough, twist it about 45 degrees, and repeat. Use flour generously to avoid allowing the dough to get sticky.
8. Repeat this process until you have an exceedingly thin patty of dough. Place the dough on a flat surface and cover with plastic wrap or a damp (but not wet) towel.

Directions
In a food processor, first add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add, yogurt, tahini, water and mint leaves. Optional, if your consistancy is the way you want, but you want more lemon flavor, add citric acid to enhance the flavor. Spread the hummus in a nice plate and garnish with parsley, cayenne pepper and olive oi, serve with pita bread, crackers or vegetables.

NOTE: if you don’t want to use canned chick peas, purchase dried chick peas, soak in a bowl of water to the brim, overnight. Drain the chick peas and pour them into a large pot, with water to the brim just to cover the chick peas, add 1 tbs baking soda, cook on medium low heat for 1 hour or until the chick peas are tender and easy to smash with our finger.

Rinse bulgar in a bowl and poor off excess water, let sit for 10 minutes. Rinse and finely chop parsley and fresh mint leaves and place in a bowl. Add chopped tomato, green onion, yellow onion, and soaked bulgar and combine with parsley. In a separate small bowl combine salt, dry mint, lemon juice, olive oil and cayenne pepper then add to parsley mixture and let sit for 5 minutes before serving to allow bulgar to absorb some of the dressing. Serve with chicken or meat or by it’s self. Also, can be served in individual leaves of lettuce as an appetizer.

4. Thread 2 chicken strips onto each of 8 (12-inch) skewers. Place kebabs on a grill rack coated with cooking spray; grill 4 minutes on each side or until done.

5. Place pitas on grill rack; grill 1 minute on each side or until lightly toasted. Place 1 pita on each of 4 plates; top each serving with 1/4 cup lettuce and 2 tomato slices. Top each serving with 4 chicken pieces; drizzle each serving with 2 tablespoons sauce.